Recipe: Trilogy of Noble Fish and Scallops

Name: Trilogie de poissons nobles et st Jacques
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 4 beaux filets de soles coupés en 24 tranches de lotte de 100 gr4 tranches de filet de saumon de 100 gr8 coquilles st jacques8 queues de crevettes décortiquées100 g de champignons de paris émincés20 cl de crème liquide (30%)20 cl de Champagne ou de Chablis1 échalote ciselée2 jaunes d'oeufs1 noix de beurresel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (6 reviews) Fishes

Prep 20 min

Cook 30 min

Total 50 min

Servings 4 serv.

Trilogy of noble fish and scallops

Ingredients for 4 servings

4 beautiful sole fillets cut in half
4 slices of monkfish 100 g each
4 slices of salmon fillet 100 g each
8 scallops
8 peeled shrimp tails
100 g of sliced button mushrooms
20 cl of liquid cream (30%)
20 cl of Champagne or Chablis
1 shallot, minced
2 egg yolks
1 knob of butter
salt and freshly ground pepper

Step-by-step directions

(you can prepare this dish in the morning for the evening).

1- In a sauté pan, gently sweat the minced shallot and mushrooms covered for 5 minutes in butter, salt and pepper.

2- Then add white wine and liquid cream, season, bring to a boil and add the monkfish slices, cook 5 minutes, add your sole fillets cook 4 minutes, the salmon fillets 2 minutes, finally the scallops cut in half and the shrimp tails cook 1 minute.

3- Drain your fish and reduce the cooking liquid by half.

4- Distribute your fish onto 4 small dishes (or one large*) that can go in the oven

5- Keep your dishes in a preheated 80°C oven covered with aluminum foil.

6- Then 10 minutes before serving, heat your reduction and quickly add your egg yolks, coat your small dishes and bake for 5 minutes in grill position, they should be nicely colored.
* If you plate on a large dish, be sure to arrange by category the fish and scallops so that everyone can eat a bit of each.

Saumon Lotte Sole